**Lesson Plan: Types of Flour for Senior Secondary 2**
**Subject:** Food and Nutrition
**Topic:** Types of Flour (Hard and Soft, etc.)
**Duration:** 60 minutes
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**Objectives:**
By the end of the lesson, students will be able to:
1. Differentiate between types of flour (hard and soft).
2. Understand the uses of various types of flour in cooking and baking.
3. Identify nutritional contents and culinary applications of different flours.
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**Materials Needed:**
- Whiteboard and markers.
- Various samples of flour (all-purpose, cake flour, bread flour, whole wheat flour, etc.)
- Printed handouts with information on different types of flour.
- Measuring cups and spoons.
- A sieve.
- A digital presentation with slides (if available).
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**Lesson Outline:**
1. **Introduction (10 minutes)**
- Greet the class and introduce the topic for the day: "Types of Flour".
- Briefly discuss the importance of flour in cooking and baking.
- Outline the learning objectives.
2. **Presentation on Types of Flour (20 minutes)**
- **All-Purpose Flour:**
- Explain it is made from a blend of hard and soft wheat.
- Discuss its versatility in baking and cooking.
- **Bread Flour:**
- Highlight it is made from hard wheat, containing high gluten content.
- Explain its use in making bread, where structure and chewy texture are important.
- **Cake Flour:**
- Discuss it is made from soft wheat, with lower gluten content.
- Suitable for cakes and pastries, which require a lighter, tender texture.
- **Whole Wheat Flour:**
- Made from the entire wheat kernel, leading to higher nutritional content.
- Used in making more dense and nutritious baked goods.
- **Other Flours:**
- Briefly mention other types like almond flour, coconut flour, and gluten-free options.
3. **Hands-On Activity (15 minutes)**
- Divide students into small groups.
- Provide samples of different flours for them to examine, touch, and smell.
- Have each group use sieves to sift and observe the texture differences.
- Encourage discussion within groups about the potential uses of each type of flour.
4. **Class Discussion and Q&A (10 minutes)**
- Reconvene as a class and ask each group to share their observations.
- Discuss the nutritional contents and culinary applications of the different types of flour.
- Answer any questions the students might have.
5. **Conclusion and Assignment (5 minutes)**
- Summarize the key points covered in the lesson.
- Hand out printed materials with more detailed information for further reading.
- Assign students a task to research and write a brief report on recipes that use a specific type of flour.
- Inform the students of the due date for their reports.
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**Assessment:**
- Observation of participation in group activities.
- Evaluation of the brief report on recipes using specific types of flour.
- Quizzes or tests on the topic in future classes.
**Home Task:**
- Research a recipe that uses a specific type of flour not covered in class.
- Prepare a one-page report detailing the recipe, the type of flour used, and why it is suitable for that recipe.
**Resources:**
- “On Food and Cooking” by Harold McGee
- “CookWise” by Shirley Corriher
- Various online culinary websites for different types of flour and recipes (e.g., Food Network, BBC Good Food).
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This lesson plan provides a structured approach to teaching Senior Secondary 2 students about the types of flour, catering to both theoretical and practical understanding.